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Bacon, Lettuce, and Tomato Sandwiches

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Servings: 50 Yield: 50 sandwiches Notes: VARIATIONS: Club Sandwich. Use 150 thin-sliced white bread, toasted. Spread with mayonnaise. Place on first slice 1 lettuce leaf, 2 tomato slices, and 2 strips of bacon. Place second slice of toast on top, spread side down. Spread top with mayonnaise, then add 2 oz thinly sliced turkey or chicken breast and lettuce leaf. Top with third slice of toast, spread side down. Secure with 4 picks. Cut into quarters to serve. Sliced Ham and Cheese Sandwiches. Substitute 6 lb 8 oz wafer-sliced ham and 3 lb 2 oz (1 oz slices) cheese for bacon. Turkey Club Hoagie. Reduce bacon to 2 lb. Substitute 7-inch hoagie buns for sliced bread. Use 6 lb 8 oz cooked turkey breast (approximately 10 lb AP), wafer sliced. Each sandwich includes choice of sandwich spread, 2 oz sliced turkey, 1 bacon slice, 1 lettuce leaf, and 2 tomato slices. Garnish plate with dill pickle spear.

List of Ingredients

7 pounds fresh tomatoes
2 heads leaf lettuce or iceberg (or 2 lb) (2 to 3 heads)
150 slices bacon slices (7 lb)
100 slices bread, white or whole wheat
1 cup mayonnaise
Whipped Margarine or Butter (8 oz)


Recipe

1. Wash tomatoes. Peel, if desired, and cut into thin slices.

2. Wash lettuce and separate leaves. Drain.

3. Cook bacon. Drain.

4. Spread 50 slices of bread with mayonnaise. Place 3 cooked bacon slices, 2 tomato slices, and a lettuce leaf on each.

5. Top with remaining 50 slices of bread, which have been spread with Whipped Margarine or Butter.